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Strawberry Chicken Salad with Strawberry Balsamic Vinaigrette - This bright, fresh salad is so good for spring or summer! (Gluten free, dairy free, paleo)

Strawberry Chicken Salad with Strawberry Balsamic Vinaigrette


  • Author: Emily
  • Yield: 4 1x

Ingredients

Scale

For the Strawberry Balsamic Vinaigrette:

  • 1 cup strawberries (fresh or thawed frozen)
  • 3 Tbsp minced red onion
  • 23 Tbsp honey
  • 3 Tbsp balsamic vinegar
  • 3 Tbsp avocado oil (or olive oil)
  • 1/2 tsp salt
  • 1/2 tsp pepper

For the Salad:

  • 68 cups baby spinach
  • 1 cup cooked chicken (shredded or cubed)
  • 46oz bacon, cooked and crumbled
  • 1 1/2 cups diced strawberries
  • 3/4 cup almonds (can sub cashews or pumpkin seeds)
  • 1 avocado, diced

Instructions

MAKE THE DRESSING:
Place all ingredients in a blender (or a jar if using an immersion blender). Puree until very smooth. (This will make more dressing than you need). Leftover dressing will keep about 5 days in the fridge.

MAKE THE SALAD:
Toss about 1/2 cup of the dressing with your spinach leaves. Add chicken, bacon, strawberries, almonds, and avocado. Gently toss to combine, adding more dressing or spinach as desired. Serve immediately.